Poached Eggs in Sumac Chilli Butter

Sumac Eggs

Recipe: Poached Eggs in Sumac Chilli Butter


Sumac is a zingy lemon flavoured spice used in Mediterranean and Middle Eastern cooking. Mixed with butter and poured over eggs is a velvety tangy bowl-licking experience.



Vegetarian Spaghetti Bolognese

Serves 1


2 eggs
1 Tbsp butter
1/4 garlic clove, minced
1/4 tsp dried chilli flakes
1 tsp sumac
Pita bread for serving (or homemade flatbreads, recipe at bottom of this page)



  1. For the poached eggs: Using a large saucepan, fill with water and add salt. Bring to the boil then lower the heat until the water is barely moving. Crack eggs individually into 2 ramekins or small bowls, then lower as close to the waters surface as you can and quickly drop eggs in. Poach for 2 – 3 minutes or until whites are firm. The inside should still be runny.
  2. Combine butter, garlic, chilli flakes and sumac in a saucepan, gently heat until butter has melted and becomes clear (there should be no creamy texture. The sumac will separate and look like dark flakes.)
  3. Drizzle sumac butter over eggs and serve with pita bread or homemade flatbreads (recipe below).


Flat breads (makes 4)
480g flour
Pinch salt
Small drizzle olive oil


  1. For the flatbreads: Place flour in a bowl and add the salt and olive oil. Add small amounts of water to the flour, mixing in to form a dough. Do this slowly until it’s nice and firm. If you add too much water and it becomes wet just add more flour to bring it back.
  2. Divide mixture into 4 and roll into balls. Add some flour to a work surface and using a rolling pin, roll balls out as thin as you can in a round shape, it’s ok if they are not perfect circles.
  3. Add flatbreads to a hot frying pan and cook each side for 1 – 2 minutes.



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